JP4673216B2 - Edible meat modifier, edible meat product manufacturing method and edible meat product - Google Patents

Abstract

A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a saccharified starch, (D) 0.3 to 8.0 parts by weight of a non-ionic surfactant, (E) 0.41 to 7.5 parts by weight of a viscosity-increasing polysaccharide, (F) 0.02 to 0.05 parts by weight of an anti-oxidant, (G) 0.03 to 0.1 parts by weight of a metal sequestering agent, (H) 0.005 to 0.5 parts by weight of a pH adjusting agent, (I) a preservative containing 0.00001 to 0.005 parts by weight of thujaplicin, and (J) water.

Description

  The present invention relates to an edible meat modifier, a method for producing an edible meat product, and an edible meat product.

  Edible meat, especially beef and pork, tend to prefer so-called frosted meat with a high fat distribution rate. In order to obtain marbling, attempts have been made to provide not only high-calorie feed but also animal feed to cattle, horses, pigs, etc. raised for meat. However, cattle, horses, pigs, etc. are inherently herbivorous, and it is reasonable to keep them under natural conditions. However, meat obtained from cattle, horses, pigs, etc. raised under natural conditions has a low fat distribution rate.

  A proposal has been made to inject (inject) a fat emulsion into edible meat having a low fat distribution ratio to improve it into a frosted meat. For example, Japanese Examined Patent Publication No. 4-12937 discloses a method for producing frosted meat by injecting an emulsion obtained by emulsifying fat using an aqueous solution of protein such as heated whey protein or egg white into edible meat and freezing it. Is disclosed. Japanese Patent Publication No. 5-30433 discloses a method for producing frosted meat by injecting a fat emulsion containing chitosan into edible meat. Japanese Patent Publication No. 7-71460 discloses a method for producing frosted meat by injecting a fat emulsion using caseinate, skim milk powder, vegetable protein or the like as an emulsifier into edible meat.

  It goes without saying that edible meat that has been modified to a frost-like meat by injecting a fat emulsion is desired not only to be cooked but also to have a natural frost-fall meat appearance and flavor after cooking. In addition, the modified edible meat is frozen and stored in the same manner as natural frost fall, but even when cooked without thawing, it can exhibit the same taste, flavor and texture as natural frost fall. It is also desirable to have excellent non-thawing cooking properties.

  Accordingly, an object of the present invention is to provide an edible meat modifier capable of producing a modified edible meat that exhibits not only the cooking but also the appearance of natural frosted meat, the flavor and the texture after cooking, and is excellent in non-thawing cooking properties. Is to provide.

  Another object of the present invention is to provide a method for producing modified edible meat using the edible meat modifier and a modified edible meat product.

  The present inventors consider that it is best from the viewpoint of safety and hygiene to modify edible meat using animal-derived fats and oils that are a source of edible meat from the viewpoint of safety and hygiene, and animal fats and oils. Was considered to be emulsified so that can be injected into edible meat. The emulsion must not only have excellent storage stability but also have excellent antibacterial properties because the object is raw meat. The inventors of the present invention have also studied from such a viewpoint, and as a result of earnest research, by adding a predetermined emulsifier (surfactant), an antibacterial agent and other components to animal fats and oils and emulsifying with water, It has been found that an edible meat modifier containing animal fat that could not be achieved is obtained in the form of an oil-in-water emulsion. The present invention is based on this finding. The edible meat treated with the edible meat modifier of the present invention is not only modified to a frosted meat, but also after freezing, it is not defrosted without thawing ordinary chilled meat (5 ° C without freezing) It was also found that it can be baked and cooked similarly to meat stored at the following temperatures).

That is, according to the 1st side surface of this invention, it is an edible meat modifier for inject | pouring into edible meat and modifying edible meat, Comprising: Component (A) 10-60 weight part of animal fats and oils, Component (B) 0.01 to 1 part by weight of starch, component (C) saccharified starch and / or D-sorbitol 15 to 40 parts by weight, component (D) nonionic surfactant and / or lecithin 0.3 to 8. 0 parts by weight, component (E) thickening polysaccharide 0.41-7.5 parts by weight, component (F) antioxidant 0.02-0.05 parts by weight, component (G) metal sequestering agent 0.003- Preservatives containing 0.01 parts by weight, component (H) pH adjuster 0.005 to 0.5 parts by weight, component (I) luaprisin 0.00001 to 0.005 parts by weight, and component (J) water 25 to 25 parts by weight An edible meat modifier comprising an oil-in-water emulsion containing 45 parts by weight is provided

  According to a second aspect of the present invention, there is provided a method for producing a natural frost-prepared edible meat product, characterized in that the edible meat modifier of the present invention is injected into edible meat and then tumbled.

  According to a third aspect of the present invention, there is provided an edible meat product comprising the edible meat modifier of the present invention.

Hereinafter, the present invention will be described in more detail.
The edible meat modifier of the present invention comprises (A) animal fats, (B) starch, (C) saccharified starch and / or D-sorbitol , (D) nonionic surfactant and / or lecithin , (E ) Thickening polysaccharides, (F) antioxidants, (G) sequestering agents, (H) pH adjusting agents, (I) preservatives containing luaprisin, and (J) oil-in-water droplets containing water (O / W) type emulsions. Hereinafter, these components will be described.

Component (A): Animal fat / oil The O / W emulsion constituting the edible meat modifier of the present invention contains animal fat / oil. Needless to say, animal fats and oils are fats and oils derived from animals such as cows, pigs and horses, and are mainly composed of triglycerides of higher fatty acids. The animal fats and oils used in the present invention may be either unpurified or purified, but it is preferable to use heat-treated ones from the viewpoint of food hygiene.

  Examples of animal fats and oils are JIS standard beef fat (specific gravity 0.88 (60 ° C.), acid value 0.3 or less, iodine value 55 to 70, saponification value 190 to 200, Boma number 70 or more), JIS standard pork fat (specific gravity 0.88 (60 ° C.), acid value 0.3 or less, iodine value 55 to 70, saponification value 190 to 200, Boma number 70 or more), etc., but iodine value 52 to 72 A saponification value of 190 to 200, an acid value of 0.3 or less, a melting point of 43 ° C. or less and a specific fat of 0.88 (60 ° C.) can be used.

  As animal fats and oils used in the present invention, refined heads, refined lards, and refined hose oils are particularly preferred from the viewpoint of high aroma and hygiene. The purification head has a melting point of 39 ° C. to 43 ° C., an acid value of 0.3 or less, a peroxide value of 0.5 or less, an iodination of 51 or less, a saponification value of 190 to 200 or less, and Robibond R0.6 / Y6.0 or less. Those are preferred. The refined lard has a melting point of 38 ° C. or less, an oxide of 0.3 or less, a peroxide value of 0.5 or less, an iodination of 55 to 70 or less, a saponification value of 190 to 200 or less, 70 or more, and Robibond 10R + Y = 20 or less. Those are preferred.

Component (B): Starch Starch forms the body structure of the O / W emulsion constituting the edible meat modifier of the present invention. Examples of such starch include corn starch (corn starch), potato starch, and flour starch. In some cases, rice starch can also be used.

  The starch used in the present invention includes modified starches such as pregelatinized starch, acid-treated starch, grafted starch, and cross-linked starch.

Component (C): Examples of the starch hydrolyzate and / or D- sorbitol starch saccharification product, may be mentioned hydrogenated starch hydrolyzate, starch syrup syrup, oligosaccharides, and the like.

The reduced starch saccharified product is a colorless and transparent syrup-like liquid having a solid content of 70.0% or more, a sugar alcohol composition of 53.0% or more, a reducing sugar (as glucose) of 0.5% or less, and a pH of 5.0. Those of ˜7.0 or less are preferable. The syrup syrup is a colorless and transparent liquid having a high viscosity, preferably having a solid content of 70% or more, a direct reducing sugar content of 31.5% or more, and a DE (dextrose equivalent) of 43.0 or more. D-sorbitol is a colorless and transparent syrup liquid designated as a food additive. D-sorbitol is 70% or more, reducing sugar (as glucose) is 0.5% or less, and sugar (as glucose) is 6 to 8% or less. Are preferred. Commercially available products can be used for both the saccharified starch and D-sorbitol .

  As the starch saccharified product, reduced starch saccharified product and syrup syrup are particularly preferred in that they are excellent in antibacterial property, low sweetness and antifoaming property.

Component (D): Nonionic surfactant and / or lecithin nonionic surfactant are used for emulsifying animal fats and oils in an aqueous phase, and are glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid esters, propylene glycol fatty acid ester le, can be used Sa Ponin like. As the nonionic surfactant, glycerin fatty acid ester, sucrose fatty acid ester, lecithin and saponin are preferable. Commercially available products can be used as these nonionic surfactants.

  Glycerin fatty acid esters include monoesters, diesters, triesters or mixtures thereof. Moreover, what monopolyesters polymerized with the glycol residue and polyglycolized can also be used. The fatty acid of glycerin fatty acid ester includes saturated fatty acid and unsaturated fatty acid, and both can be used. As glycerol fatty acid ester, the liquid thing which has the HLB value of 3-4 is preferable.

  Sucrose fatty acid esters include sucrose fatty acid monoesters formed by adding one molecule of fatty acid to one molecule of sucrose, diesters formed by adding two molecules of fatty acid, and triesters formed by adding three molecules of fatty acid. Theoretically, octaesters with 8 fatty acid molecules added may exist, but monoesters, diesters and triesters are suitable for foods. As the sucrose fatty acid ester, a sucrose fatty acid monoester having an HLB value of 19 is particularly preferable from the viewpoint of emulsion stability of the emulsion, but from the viewpoint of reducing emulsion cost, a mixture of monoester, diester and triester (hereinafter referred to as sucrose). It is desirable to use a sucrose fatty acid mixed ester having a HLB value of 14 to 16 and a sucrose fatty acid monoester.

  Lecithin includes plant lecithin, fractionated lecithin, egg yolk lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin and the like, and there is no use restriction as a food additive. As lecithin, vegetable lecithin having an HLB value of 3 to 4 is preferable.

  Saponins include Kiraya saponin, soybean saponin, tea saponin, etc., and their use is approved as an additive derived from natural products, and the surface-active effect is excellent. As the saponin, Kiraya saponin is preferable.

Ingredient (E): Thickening polysaccharide Thickening polysaccharide used for the purpose of thickening effect is xanthan gum, guar gum, carrageenan (copper type, iota type, non-gelling lambda type), psyllium (psyllium), etc. Can be used effectively. These thickening polysaccharides are particularly preferably sterilized in advance from the viewpoint of hygiene. When xanthan gum is used in combination with guar gum and psyllium is used in combination with xanthan gum or guar gum, the thickening effect is synergistically improved.

Component (F): Antioxidant The antioxidant is used to impart antioxidant properties to the O / W emulsion constituting the edible meat modifier of the present invention. As such an antioxidant, it is preferable to use tocopherol (vitamin E) such as d-α-tocopherol, ascorbyl stearate, and ascorbyl palmitate. Ascorbic acid stearate and ascorbic acid palmitate synergistically improve their antioxidant ability when used in combination with an organic acid such as citric acid used as a metal sequestering agent described in detail below. In addition, tocopherol, ascorbic acid stearate and / or ascorbyl palmitate are used after being dissolved by heating, the antioxidant effect is further improved.

Component (G): Metal sequestering agent (metal chelating agent)
The sequestering agent chelates metal ions that can be contained in the O / W emulsion of the present invention, traps them, and stabilizes them. The sequestering agent, phytic acid, ascorbic acid (especially, L- ascorbic acid), the polymerization phosphate (potassium pyrophosphate, sodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, Potassium metaphosphate, sodium metaphosphate, etc.) can be used.

Component (H): pH adjuster As a pH adjuster used for the purpose of pH adjustment, L-ascorbic acid, sodium L-ascorbate, citric acid and the like can be used. The edible meat modifier of the present invention usually has a pH value of 2.5 to 3.0.

(I) Preservative containing tsuyaprisin Tsuyaprisin (isopropyl tropolone) is blended in the O / W emulsion constituting the edible meat modifier of the present invention as an active ingredient of the preservative. As the tsuyaprisin, naturally-derived β-tsuyaprisin (4-isopropyltropolone) is preferable.

  Since tsuyaprisin has sublimation properties, it is preferable to encapsulate tsuyaprisin in cyclodextrin in order to exert its preservative effect for a long period of time. In that case, it is particularly preferable to dissolve the tsuyapricin in ethanol and to include the resulting ethanol solution of tsuyapricin in cyclodextrin. The cyclodextrin used is preferably β-cyclodextrin.

Ingredient (J): Water Water constitutes the continuous phase of the O / W emulsion constituting the edible meat modifier of the present invention, such as distilled water, purified pure water, ion-exchange soft water, normal tap water, etc. Any of these can be used.

<Composition of O / W emulsion>
Next, the composition of the O / W type emulsion constituting the edible meat modifier of the present invention will be described. In addition, unless otherwise indicated, the amount of each component shown below is a preferable amount for showing the individual performance of each component, and the lower limit is the minimum preferable for exhibiting the performance of each component. The upper limit is given mainly for economic reasons.

  The animal fat / oil (A) is preferably blended in a proportion of 10 to 60 parts by weight in the O / W emulsion of the present invention. When the amount of the animal fat / oil (A) is less than 10 parts by weight, the orientation ratio of the fat / oil with respect to the meat cell wall of the edible meat tends to be lowered, and sufficient frost-like meat tends not to be obtained. ) Exceeds 60 parts by weight, the oil and fat content tends to be excessive. The animal fat / oil (A) is more preferably blended at a ratio of 20 to 45 parts by weight.

  The starch (B) is preferably blended at a ratio of 0.01 to 1 part by weight.

The saccharified starch and / or D-sorbitol (C) is preferably blended at a rate of 15 to 40 parts by weight.

The nonionic surfactant and / or lecithin (D) is preferably blended at a ratio of 0.3 to 8.0 parts by weight. If the amount of the nonionic surfactant and / or lecithin exceeds 8.0 parts by weight, the odor of the nonionic surfactant may be unacceptable. Particularly, among the nonionic surfactants, the glycerin fatty acid ester is particularly preferably blended at a ratio of 0.1 to 0.4 parts by weight, and blended at a ratio of 0.1 to 0.3 parts by weight. Particularly preferred. The sucrose fatty acid ester is particularly preferably blended in a proportion of 0.2 to 0.5 parts by weight, particularly preferably in a proportion of 0.2 to 0.4 parts by weight. Furthermore, from the viewpoint of cost, the sucrose fatty acid ester is a monoester (purity of almost 100%) 0.1 to 0.2 parts by weight and a sucrose fatty acid mixed ester 0.2 to 0.5 parts by weight. Use by blending, or blending and using a monoester (purity of almost 100%) 0.08 to 0.1 parts by weight and sucrose fatty acid mixed ester 0.12 to 0.2 parts by weight preferable. Moreover, it is preferable to mix | blend lecithin in the ratio of 0.1-5.0 weight part, and it is especially preferable to mix | blend in the ratio of 0.1-3.5 weight part. Moreover, it is preferable to mix | blend Kirayasaponin in the ratio of 0.5-5.0 weight part, and it is especially preferable to mix | blend in the ratio of 0.5-4.0 weight part. Here, when the specific amount adopted within the blending amount range mentioned for each nonionic surfactant is less than the amount of the nonionic surfactant used, this is compensated by the other nonionic surfactant. can do.

  The thickening polysaccharide (E) is preferably blended at a ratio of 0.41 to 7.5 parts by weight.

  The antioxidant (F) is preferably blended at a ratio of 0.02 to 0.05 parts by weight. In particular, among the antioxidants, tocopherol (vitamin E) is particularly preferably blended at a ratio of 0.02 to 0.05 parts by weight. Moreover, ascorbic acid stearate or ascorbyl palmitate is particularly preferably blended at a ratio of 0.02 to 0.03 parts by weight.

The metal sequestering agent (metal chelating agent) (G) is preferably blended at a ratio of 0.003 to 0.01 parts by weight. In particular, among the metal sequestering agents, phytic acid is particularly preferably blended at a ratio of 0.003 to 0.008 parts by weight.

  It is preferable to mix | blend a pH adjuster (H) in the ratio of 0.005-0.5 weight part. In particular, among pH adjusters, sodium L-ascorbate is particularly preferably blended at a ratio of 0.005 to 0.03 parts by weight, and blended at a ratio of 0.005 to 0.02 parts by weight. Particularly preferred. Moreover, it is especially preferable that citric acid is mix | blended in the ratio of 0.005-0.03 weight part, and it is especially preferable to mix | blend in the ratio of 0.005-0.02 weight part.

  Tsuyaprisin, which is an active ingredient of the preservative (I), is preferably blended in a proportion of 0.00001 to 0.005 parts by weight, particularly preferably in a proportion of 0.00001 to 0.004 parts by weight. .

  As described above, when tjapricin is used as an ethanol solution and is included in cyclodextrin, 0.00001 to 0.005 parts by weight of tjapricin is dissolved in 0.01 to 1 part by weight of ethanol to obtain It is preferable to include 0.3 to 3 parts by weight of cyclodextrin in an ethanol solution of tatsupricin. In this case, ethanol is particularly preferably blended at a ratio of 0.01 to 0.8 parts by weight, and β-cyclodextrin is particularly preferably blended at a ratio of 0.3 to 2.5 parts by weight.

  When the edible meat modifier of the present invention is provided as a relatively thick emulsion, water (J) is preferably blended in a proportion of 25 to 45 parts by weight. In this case, water is more preferably blended at a ratio of 25 to 35 parts by weight.

  The O / W type emulsion constituting the edible meat modifier of the present invention can be produced by various methods. However, an aqueous phase formulation (a), an oil phase formulation (c) and a preservative formulation (c) containing tsuyaprisin are each prepared separately, and these formulations (a) to (c) are stirred to give an emulsion. Is preferably prepared.

The aqueous phase formulation (a) comprises starch (B), starch saccharification and / or D-sorbitol (C), nonionic surfactant and / or lecithin (D), thickening polysaccharide (E), metal sequestering It can be prepared by mixing the agent (G), the pH adjusting agent (H) and water (J). In that case, mixing can be performed at the temperature of 95 to 100 degreeC.

  The oil phase formulation (b) can be prepared by mixing the animal fat (A) and the antioxidant (F). In that case, mixing can be performed at the temperature of 110 to 120 degreeC.

  As described above, the preservative formulation (c) can be prepared by dissolving tjapricin in ethanol, adding cyclodextrin to the obtained ethanol solution of tjapricin, and mixing. Mixing can be performed at a temperature of 15 ° C to 40 ° C.

  The oil phase composition (b) is gradually added to the aqueous phase composition (a) thus prepared and emulsified with stirring to prepare an O / W emulsion. Stirring is preferably performed while cooling the aqueous phase composition (a) to 50 ° C to 40 ° C. Next, the preservative composition (c) is added to the obtained O / W type emulsion, and further stirred to produce an edible meat modifier comprising the desired O / W type emulsion.

In the O / W type emulsion constituting the edible meat modifier of the present invention, the amount of water (J) at the time of preparing the aqueous phase formulation is 25 to 45 parts by weight as described above. By using it in an amount of preferably 25 to 35 parts by weight, it can be obtained as a relatively thick O / W emulsion convenient for production. In that case, animal fat (A), starch (B), saccharified starch and / or D-sorbitol (C), nonionic surfactant and / or lecithin (D), thickening polysaccharide (E), Oxidizing agent (F), sequestering agent (G), pH adjusting agent (H), preservative (I) (tunaprisin + ethanol + cyclodextrin) and water (I) are each used in the amounts stated above. However, it is preferable to use these components in a ratio of 100 parts by weight in total.

  The thick O / W emulsion thus obtained is stable without being destroyed even if it is diluted with additional water. For example, it can be diluted with water up to about 1.3 times the weight of the thick emulsion. Emulsions thus diluted with additional water can also be used as the edible meat modifier of the present invention.

In the O / W emulsion constituting the meat modifier of the present invention, the average particle diameter of the oil droplets is preferably 0.5 to 5 μm, and more preferably 0.5 to 2 μm. Such fine oil droplets are, for example, an ultra-high speed stirrer (for example, a stirrer having a stirring blade speed of 7,200 rpm to 30,000 rpm), a high pressure plunger capable of producing a fluid flow rate of 30 m / sec to 55 m / sec. pressurization by feeding the pump ^{(1,500kg / m 2 ~5,000kg / m} 2) at 1,350Km / hr ～3,100Km / aqueous phase formulation with ultra-high pressure emulsifier having a jet flow output when It can be obtained by emulsifying the oil phase compound (b) in (a). After adding the preservative formulation (c), the same emulsification treatment can be further performed. By adjusting the stirring speed, stirring time, etc. in the emulsification treatment, an O / W emulsion having oil droplets of a desired size can be obtained.

  In order to produce a natural frosted edible meat product according to the present invention, first, the edible meat modifier of the present invention is injected into the edible meat, followed by a massage treatment.

The edible meat modifier can be injected using a normal edible meat processing injection machine, for example, at an injection pressure of ^{2 to 3} kg / m ² . Next, the edible meat injected with the edible meat modifier is preferably subjected to a massage treatment by a vacuum tumbler.

  The muscular tissue of edible meat is composed of about 50 to 150 muscle fibers corresponding to cells that are focused by a thin film to form a primary muscle bundle, and the primary focusing is a few dozen, a slightly thicker film. It is focused to form a secondary focus, and a number of secondary focuses are focused by a strong film to form a muscle. The membrane that focuses the primary and secondary muscle bundles is called the inner muscle pericardium, and the outermost membrane of the muscle is called the outer membrane, both of which consist of connective tissue. The primary focusing thin film is called a muscle sheath, and myofibrils having a striated pattern are arranged in parallel to the vertical axis. A few other nuclei, mitochondria, inner reticulum, and sarcolemma are present inside the sarcolemma and between the muscle fibers, and the gaps are filled with muscles. Myofibrils are elongated fibers with a diameter of 0.5-2 μm. Muscularis is also called a colloid solution. There are many proteins, such as myogen, globulin X, hemoglobin, myoglobin, various enzymes such as phosphotransferase, nucleus, sarcosome, microsome, etc. In the sarcolemma, the myogenic tissue that is abundant in the red muscles is divided into a large number of bundlings, and the muscularis is distributed in a dendritic manner between each bundling, and a corn-like pattern can be seen in the cross section of the muscle fibers. Yes, this is called the Cohnheim's area. In addition, the muscles have a property of being bonded to each other in a fibrous or granular form by heating or the like, and the phenomenon causes moisture to flow out as a drip. Aged meat that has passed a few days after slaughter is a part of the internal structure of myofibrils, and the muscles are easy to move. Leaks.

The O / W type emulsion constituting the edible meat modifier of the present invention, particularly the O / W type emulsion having fine oil droplets, is edible through an injection needle at an injection pressure of ² to 3 kg / m ² using an injection machine. When injected into the meat, it is injected into the cornheim structure and oriented in the structure of the sarcolemma (glue solution) that exists between the muscle fibrils in the muscle, and the myogen, globulin X, contained in the muscularis , Hemoglobin, myoglobin, glycogen, etc. are forcibly emulsified, and the reaction with various enzymes stabilizes the muscles in a spherical or fibrous form within the structure, stabilizes the free water contained in the muscles, and drains the drip. To prevent. The edible meat modifier also flows in pressure into the inner muscle perimeter membrane and outer perimeter membrane, and is oriented to form a natural frost-like pattern on the red meat cornheim pattern.

  The modified edible meat that has been subjected to the tumbler massage treatment can be rapidly frozen (for example, at −40 ° C.) by adjusting its shape. After freezing is completed, it can be cut into the size required for cooking, vacuum packed, and then stored and stored in a freezer at -35 ° C to -40 ° C. A general consumer who has purchased such a modified edible meat product that has been refrigerated can be stored in a freezer at, for example, −15 ° C. in a household refrigerator.

  The frozen modified edible meat product of the present invention can be cooked without thawing it. For example, 200 g of the frozen steak meat of the present invention can be baked without changing the baking time of ordinary chilled steak in a baking time of 5 to 7 minutes. During this non-thawing cooking, the modified edible meat of the present invention has almost no meat juice (drip) leakage and does not atrophy. In addition, the modified edible meat of the present invention is not only rich in flesh softness after baking cooking, but also retains flesh softness even after standing to cool after baking cooking, and when reheated after standing to cool In addition, sufficient flesh and softness can be ensured.

  There is no particular limitation on the edible meat modified according to the present invention. Not only domestic products (beef, pork and horse meat) but also foreign imported meats (North American cattle, South American cattle, Australian cattle, New Zealand cattle, etc.) rich in red meat can be used. In particular, grass rods that are forage-grown among imported cattle have a grassy odor peculiar to grass and have a low grade as edible meat, but these glass rods are not only modified to frosted meat according to the present invention, The grass odor peculiar to the glass rod is eliminated, and a flavor closer to the raw meat odor of the grain rod is obtained. In addition, the edible meat to be used is not limited in its part, the lower part such as the reddish part is modified to frosted meat, not only can the taste, flavor and softness similar to natural frosted meat be obtained, High quality parts such as strip loins, cube rolls, tender loins, shoulder loins can be modified into edible meat with a higher quality taste, flavor and softness.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not restrict | limited by these Examples.

Example 1
(I) Preparation of aqueous phase formulation (a) corn starch 0.25 parts by weight, xanthan gum 0.2 parts by weight, guar gum 0.15 parts by weight, carrageenan 0.1 parts by weight, reduced starch saccharified product 24.3 parts by weight , 0.01 parts by weight of citric acid, 0.01 parts by weight of sodium L-ascorbate, 0.2 parts by weight of glycerin fatty acid ester (HLB value 3-4), sucrose fatty acid monoester (monoester purity 100%; HLB value) 19) 0.1 part by weight, sucrose fatty acid mixed ester (HLB value 14-16) 0.3 part by weight, enzymatically decomposed soybean lecithin 0.3 part by weight, water 43.3959 part by weight, and phytic acid 0.008 part by weight The parts were mixed and dissolved by heat sterilization at 100 ° C. This solution was cooled to 40 ° C. or lower while preventing the falling bacteria such as general living bacteria from being mixed to prepare a desired aqueous phase composition (a).

(II) Preparation of Oil Phase Compound (b) 120 ° C. of purified head 15 parts by weight, purified lard 15 parts by weight, d-α-tocopherol 0.02 parts by weight, and L-ascorbic acid stearate 0.006 parts by weight And the desired oil phase formulation (b) was prepared.

(III) Preparation of Preservative Formulation (c) 0.0001 parts by weight of β-Tyapricin is mixed with 0.05 parts by weight of ethanol (purity 99.5%) at room temperature and dissolved to obtain an ethanol solution of Tsuyaprisin. It was. In an airtight container, 0.3 part by weight of β-cyclodextrin was added to an ethanol solution of tsuyapricin and mixed at room temperature to prepare a preservative formulation (c).

(IV) Preparation of Edible Meat Modifier While stirring the aqueous phase composition (a) with a homogenizer (TK thin film swirl type high speed mixer FM-80-100 manufactured by Tokushu Kika Kogyo Co., Ltd.), the oil phase Formulation (b) was added gradually. During this addition, the mixture was cooled to 40 ° C. Stirring was continued for 1 hour, and an O / W emulsion was obtained. Subsequently, the said preservative compound (c) was added to this O / W type | mold emulsion, and also stirring was performed for 30 minutes, maintaining temperature at 40 degrees C or less, and the desired edible meat modifier was manufactured. The composition of this edible meat modifier is shown in Table 1.

Examples 2-3
An edible meat modifier having the composition shown in Table 1 was produced in the same manner as in Example 1.

Example 4
Corn starch 0.4 part, xanthan gum 1.0 part, guar gum 1.0 part, psyllium husk 5.0 part, reduced starch saccharified 15.0 part, citric acid 0.01 part, L- 0.01 parts by weight of sodium ascorbate, 3.5 parts by weight of enzymatically decomposed soybean lecithin, 36.6959 parts by weight of water, and 0.008 parts by weight of phytic acid were mixed and dissolved by heating and sterilization at 100 ° C. The solution was cooled to 40 ° C. or lower while preventing the falling of bacteria such as general viable bacteria from being mixed to prepare a desired aqueous phase formulation.

  A desired edible meat modifier was produced in the same manner as in Example 1 using this aqueous phase formulation and an oil phase formulation (b) and a preservative formulation (c) prepared in the same manner as in Example 1. . The composition of this edible meat modifier is shown in Table 1.

  About the edible meat modifier prepared in the said Examples 1-4, various physical properties were evaluated in the following way.

<Storage stability>
150 g of each edible meat modifier was placed in a 200 mL graduated cylinder and stored for 14 days in a thermostat set at a constant temperature of 37 ° C. (PERFCT OVEN PS-12, manufactured by Takai Seisakusho Co., Ltd.) for 1 day (24 hours). ) Stability (presence or absence of phase separation) was visually evaluated every 3 days (72 hours), 6 days (144 hours), 10 days (240 hours), and 14 days (336 hours). The results are shown in Table 2.

<Dilution stability>
55 g of each edible meat modifier is diluted with 45 g of purified water, 50 g of each edible meat modifier is diluted with 50 g of purified water, and 45 g of each edible meat modifier is diluted with 55 g of purified water. The agents (Examples 1-1 to 1-3, Examples 2-1 to 2-3, Examples 3-1 to 3-3, and Examples 4-1 to 4-3) were prepared. Each of these dilution modifiers was placed in a 100 mL graduated cylinder and stored at 13 ° C., which is an appropriate temperature in an edible meat processing factory, for 48 hours, and the stability of the dilution modifier (presence of phase separation) was visually evaluated. The results are shown in Table 3.

<Viscosity>
The viscosity of the edible meat modifier obtained in each of the above examples was measured using a Tokyo Keiki Seisakusho C-type viscometer CVR-20 (rotational speed 20 rpm). Regarding the undiluted modifier, the rotor No. No. 3 and measured at 35 ° C. 0 was used and measured at 25 ° C. The results are shown in Table 4.

<PH value>
The pH of the edible meat modifier obtained in each of the above examples was measured at 25 ° C. using a glass electrode pH meter HM-20 manufactured by Toa Denpa Kogyo Co., Ltd. The results are also shown in Table 4.

<Emulsion oil droplet size>
The average oil droplet size of the edible meat modifier (emulsion) obtained in each of the above examples was measured using a BHB-331 (600 times) type microscope (equipped with a micron scaler) manufactured by Olympus Optical Co., Ltd. The results are also shown in Table 4.

<Antimicrobial after storage>
The edible meat modifiers obtained in Examples 1 to 4 were stored at 37 ° C. for 14 days, and then antibacterial tests were performed based on food hygiene inspection guidelines. Moreover, also about the diluted edible meat modifier of Examples 1-1 to 1-3, Examples 2-1 to 2-3, Examples 3-1 to 3-3, and Examples 4-1 to 4-3. After storing at 13 ° C. for 48 hours, an antibacterial test was conducted based on food hygiene inspection guidelines. The results are shown in Table 5.

Example 5
The diluted edible meat modifiers of Examples 3-1 to 3-3 and Examples 4-1 to 4-3 were injected into the thawed imported Australian beef striploin meat mass (1 to 3 ° C.) (( After injection at a rate of 15 parts by weight, 18 parts by weight or 20 parts by weight using a super injector SP-500-3 manufactured by Higashimotokikai Co., Ltd. at an injection pressure of 2-3 kg / m ² , the vacuum pressure was -76 kpaG, respectively. Under pressure, a vacuum tumbler (Super Massage 850 type manufactured by Higashimotokikai Co., Ltd. (vacuum massage)) was used to repeat the cycle of 5 minutes forward and 15 minutes stationary 6 times, and the muscle tissue and muscle of edible meat (colloid solution) ) Was promoted to flow into the cornheim structure, and a marbled meat similar to the natural frosted meat by stabilizing the orientation of the diluted edible meat modifier was obtained. Each of the modifier-implanted meat chunks was shaped into loins with a packaging material and rapidly frozen at -40 ° C.

  After freezing and ripening for 4 to 10 days, cut the edible meat into a cooking size, for example, 200 g, make a natural frosted steak, and perform the determination of frosting in three steps as follows: It was. Next, they were baked by a first-class chef and evaluated the following evaluation items.

1) Defrosting determination a) Visual determination was made.
As a result, all the modified meats were recognized as the same as natural frost fall.

b) Optical determination was performed. That is, it was determined by enlarging 120 times with an Olympus Optical Co., Ltd. S051 stereomicroscope.
As a result, all the modified meats were recognized to be the same as beautiful natural frost fall.

c) Optical determination was performed. That is, it determined using the Olympus optical industry Co., Ltd. product BHB-331 (600 times) type | mold microscope.
As a result, it was confirmed that the emulsion was press-fitted and fixed to cornheim and sarcoma between the myofibrils having inner peripheries, outer peripheries and striated muscles. It was recognized as the same.

2) Evaluation items a. Non-thawing cooking property: It was evaluated whether the streets of heat were well cooked without any problems.
◎ ... no problem;
○… Some problems, but not enough to take up;
×… There is a problem.

b. Presence or absence of drip leakage: The presence or absence of drip leakage during cooking was visually observed and evaluated according to the following criteria.
◎… No leakage of drip;
○… Slight leakage of drip is observed;
×… Drip leakage is clearly observed.

c. Baking non-atrophy: The atrophy state of the meat after baking was visually observed and evaluated according to the following criteria.
◎… no meat atrophy;
○… Slight atrophy of meat is observed;
X: Meat atrophy is significantly observed.

d. Softness after cooking: Eating the softness of meat immediately after baking and evaluating it according to the following criteria.
◎… Excellent softness;
○: Good softness;
X: The softness is inferior and the meat quality is hard.

e. Softness after cooling: Eating the softness of cooked meat after baking and allowing to cool, and evaluated according to the following criteria.
◎… Excellent softness;
○: Good softness;
X: The softness is inferior and the meat quality is hard.

f. Softness after reheating: Eating the softness of cooked meat that was baked, allowed to cool and then reheated, and evaluated according to the following criteria.
◎… Excellent softness;
○: Good softness;
X: The softness is inferior and the meat quality is hard.

g. Aroma during baking: The aroma of meat during cooking was evaluated according to the following criteria.
◎… It has a very good fragrance;
○ ... Smells good;
× ... Incense is not good.

h. Raw meat fragrance before cooking: The fragrance of meat during cooking was evaluated according to the following criteria.
◎… It has a very good fragrance;
○ ... Smells good;
× ... Incense is not good.

  The results are shown in Table 6 and Table 7.

Example 6
A total of 18 types of modified Australian beef strip loins and chilled strip loins (cooking standards) obtained in Example 5 were cooked by two leading chefs, housewives, female junior high school students, and middle-aged males. We had you evaluate.

  The used baking plate was a copper plate having a thickness of 12 mm, a length of 100 mm, and a width of 55 cm. The fuel used was propane gas, and a commercial gas burner was used. The strip loin used for this cooking test was 150 g, and a total of 36 pieces of 2 pieces for each meat. The baking time was uniformly 6 minutes (back 4.2 minutes, Table 1.8 minutes), and salt and black pepper were used as seasonings.

<Evaluation items>
Baking technique: A comprehensive evaluation was made on whether or not the baking technique requires a difference between the modified edible meat and the chilled meat according to the present invention.
◎… No difference required ○… Somewhat different techniques required ×… Very different techniques required.

Thermal calorie required for baking: It was comprehensively evaluated based on the following criteria whether the calorie required for baking required a difference between the modified edible meat and the chilled meat of the present invention.
◎… No difference required ○… Some differences required ×… Significant differences required.

Baking time: It was comprehensively evaluated according to the following criteria whether there was a difference in the baked state between when the chilled meat was baked in 6 minutes and when the modified meat of the present invention was baked in 6 minutes.
◎… No difference ○… There is a slight difference ×… There is a significant difference.
The results are shown in Table 8.

In addition, the evaluation items a to f and the convenience and hygiene (h) of cooking were comprehensively evaluated. The convenience and hygiene of cooking were comprehensively evaluated according to the following criteria.
☆… I feel that the future life will be enriched from the viewpoint of convenience and hygiene of cooking ◎… very convenient and hygienic cooking ○… good and hygienic cooking △… convenience and hygiene of cooking Poor nature ×… Convenience and hygiene of cooking are not very good.

Furthermore, participants of the cooking test and 10 housewife panelists ate the meat after baking, and had the flavor and taste (i) evaluated comprehensively according to the following criteria.
☆… I feel that the future life will be enriched from the viewpoint of flavor and taste ◎… Taste and taste are very good ○… Taste and taste are good △… Taste and taste are not good ×… Taste and taste are not very good
The results are shown in Table 9.

  As described above, the frozen modified edible meat product of the present invention can be cooked without thawing, there is almost no drip leakage, and there is no atrophy. In addition, the modified edible meat of the present invention is not only rich in flesh softness after baking cooking, but also retains flesh softness even after standing to cool after baking cooking, and when reheated after standing to cool In addition, sufficient flesh and softness can be ensured.

  As described above, according to the present invention, not only before cooking, but also after cooking, the appearance of natural frost fall meat, flavor and texture, and edible that can produce modified edible meat excellent in unthaw-free cooking A meat modifier is provided. The modified edible meat containing such edible meat modifier can be cooked without thawing even after freezing, is rich in meat softness, and hardly leaks drip during cooking.

  As mentioned above, although this invention was demonstrated regarding various aspects, this invention is not limited to these aspects, A various different aspect can be combined.

Claims (16)

An edible meat modifier for modifying edible meat by injecting into edible meat, comprising component (A) animal fats and oils 10-60 parts by weight, component (B) starch 0.01-1 parts by weight, ingredients (C) 15 to 40 parts by weight of saccharified starch and / or D-sorbitol , component (D) 0.3 to 8.0 parts by weight of nonionic surfactant and / or lecithin , component (E) thickening polysaccharide 0 .41 to 7.5 parts by weight, component (F) antioxidant 0.02 to 0.05 parts by weight, component (G) metal sequestering agent 0.003 to 0.01 parts by weight, component (H) pH adjuster Including an oil-in-water emulsion containing 0.005-0.5 parts by weight, component (I) preservative containing 0.00001-0.005 parts by weight of Tsuyaprisin, and component (J) 25-45 parts by weight of water. Edible meat modifier.   The edible meat modifier according to claim 1, wherein the oil droplets in the emulsion have an average particle size of 0.5 to 5 μm.   The edible meat modifier according to claim 1, wherein the tsuyaprisin is in a form of being included in cyclodextrin in a state dissolved in ethanol.   The edible meat modifier of Claim 3 which contains the said ethanol in the ratio of 0.01-1 weight part and the said cyclodextrin in the ratio of 0.3-3 weight part. The emulsion comprises the component (A), the component (B), the component (C), the component (D), the component (E), the component (F), the component (G), and the component (H). ), Said component (I) , said component (J), said ethanol and said cyclodextrin are contained in the ratio used as a total of 100 weight part, The edible meat modifier of Claim 4.   The edible meat modifier of claim 5 in a form diluted with additional water. It said non-ionic surfactant, glycerin fatty acid ester, meat modifying agent according to any one of claims 1 selected from sucrose fatty acid ester le Contact and saponin 6. The edible meat modifier according to any one of claims 1 to 7, wherein the component (E) is selected from xanthan gum, guar gum, carrageenan and psyllium. The edible meat modifier according to any one of claims 1 to 8, wherein the component (F) is selected from tocopherol, ascorbic acid stearate and ascorbyl palmitate. The component (G) is meat modifying agent according to any one of claims 1 to 9 is a flow Ichin acid. The edible meat modifier according to any one of claims 1 to 10, wherein the component (H) is selected from L-ascorbic acid and sodium L-ascorbate.   A method for producing a natural frost-prepared edible meat product comprising injecting the edible meat modifier according to any one of claims 1 to 11 into edible meat and then tumbling it.   The manufacturing method of Claim 12 which inject | pours an edible meat modifier in the ratio of 12-20 weight part with respect to 100 weight part of edible meat.   The production method according to claim 12 or 13, further comprising freezing the edible meat.   An edible meat product comprising the edible meat modifier according to any one of claims 1 to 11.   The edible meat product according to claim 15, which is in a frozen form.